1.Heat both oils in wok or large frying pan, transfer oils to small bowl; reserve oils.
Gradually pour eggs into wok, tilting so that eggs cover base, continue to cook until eggs are set.
Transfer this omelet to large plate to cool before chopping.
2.Return reserved oils to wok, add garlic, ginger, shallots, pepper, mushrooms, celery and corn.
Stir-fry over high heat for about 1 minute or until vegetables are almost tender.
3.Add soy sauce, rice and chopped omelet.
Stir-fry constantly for about 2 minutes over high heat or until mixture is heated through.